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Fiesta Orange Cream |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fiesta Orange Cream recipe on the web!!_ orange large, preferably navel _ envelopes unflavored jello ___ cup water cold _ cup water boiling _ 6-ounce can frozen orange juice concentrate,frozen orange ___ cup sugar _ eggs yolk 2 teaspoons vanilla extract __ to 18 lady fingers split _ to 3 tablespoons orange liqueur _ eggs white at room temperature _ cups whipped cream chilled Mint leaves Finely grate orange rind to make 2 tablespoons; refrigerate orange. In a food processor bowl fitted with the metal blade, place orange rind, gelatin and cold water; cover. Let stand for 1 minute or until gelatin is softened. With motor running, pour boiling water through feed tube and process for 5 seconds or until gelatin is dissolved. Scrape sides of bowl. Add concentrate, sugar, egg yolks and vanilla; cover. Process about 5 seconds or until mixture is well blended. Pour mixture into a large bowl. Chill in freezer about 30 minutes or until mixture mounds slightly when dropped from a spoon. Cut 3/4 inch from one end of each ladyfinger; set ends aside. Brush remaining large portions with liqueur. Stand ladyfingers, cut-side down, around inside edge of a 9 x 3-inch springform pan or in a 2-quart bowl. Arrange any remaining ladyfingers and ends in bottom of springform pan or bowl, fitting pieces together. In a clean food processor bowl fitted with the plastic blade, place egg whites; cover. Process for 1 1/2 to 2 minutes or until stiff, but not dry. Gently scrape whites into a small bowl with a rubber spatula. Add whipping cream to food processor bowl; cover. Process for 1 1/2 to 2 minutes or until stiff. Remove gelatin mixture from freezer and beat with a wire whisk until smooth. Fold in egg whites and whipped cream until well blended. Pour into the prepared pan or dish and smooth top. Cover with plastic wrap or foil and chill at least 4 hours or overnight. Remove membrane from orange with a serrated knife and slice orange thinly. Drain on paper towels. Arrange in a decorative design on the top of the orange cream. Garnish with mint and remove outer ring of springform pan; cut into wedges or spoon from bowl. Caramel Pear Squares Chocolate Cheese Pie Chocolate Cream Fondue Date-Nut Torte Fiesta Orange Cream |
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